Habs posted my recipe in the "Our Time Tested and Proven Recipes". Iceman suggested that I submit the recipe for the site. If you are interested in making a nice Jalapeno & Cheddar Sausage you might give this a try. http://www.susanminor.org/forums/showthread.php?758-Jim%E2%80%99s-Jalapeno-amp-Cheddar-Sausage
If I am correct, I think that Rytek has a recipe for the same type of sausage.
BUT one more recipe in my book is always welcome :)
Thanks
Lumpy
Quote from: lumpy on November 18, 2010, 04:56:49 PM
If I am correct, I think that Rytek has a recipe for the same type of sausage.
BUT one more recipe in my book is always welcome :)
Thanks
Lumpy
yes, Rytek has a Fresh Jalapeno in his book page 178. However he uses Jalapeno Powder, cilantro, paprika, garlic powder, sugar and plain cheese. I made the sausage and I did not care to much for it and the regular cheddar melted out during a smoke. I tried to make it simple and make a recipe that tasted good that gave the flavor of Jalapeno. The high melt cheese is very creamy and blends in very nicely with the Jalapeno. :)
Just made 5lbs. fresh with my smoked cheddar for the guys at the cabin tomorrow. Made a couple of patties out out of the tube and stuffer clean out and tastes great very good recipe.
Sailor;
I made 5 pounds of this sausage yesterday, and it is great. I was concerned about the amount of jalapeno peppers, but the flavor is excellent. The only change I made was I reduced the salt in my sausage.
I used used 10 peppers but took the seeds out and it was a big hit at the cabin.
cant wait to try this.. maybe this week!!
Thanks for posting :)
This looks awesome, I am going to give this a try.
SIA
Scott, we gotta make some of that... I guess I better get busy on the pneumatic sausage stuffer... or do you think I should use hydraulic power?
John
Thank you all for the complements. My wife just informed me that she is out of the sausage and it would be to my advantage to make her some more. Guess a 10 pound batch will be made this weekend. I know what is good for me. At least most of the time ;D
Sailor,
Do you normally just mix, stuff and freeze this recipe?
Thanks
John
I have used hog casing and mixed cure and smoked it and then vac sealed. Just used up the last of my hickory smoked links. I also make it fresh and stuff in hog casings and then vac seal and freeze. What I have found that I like most of all is to mix it and then to make into patties and then vac seal. I fry up the patties and make sausage sammies. YUMMMMMMMMY. This weekend I will make up 10 pounds and they will all go into patties. Wife seems to like them better that way. I may just make up another 5 pounds and smoke them for my private stash.
I made mine fresh, and formed them into 1 pound logs, and froze 5 pounds and left 1 pound unfrozen and made patties. Those did not last long.
When you start with 5 pounds of meat, you will end up with over 6 pounds of sausage.
Quote from: BigJohnT on December 06, 2010, 04:21:16 PM
Scott, we gotta make some of that... I guess I better get busy on the pneumatic sausage stuffer... or do you think I should use hydraulic power?
John
PNEUMATIC, Forget that messy hydraulic stuff! I guess we could just back up the tractor to the garage and use the hydraulics from that ;D
recipe looks good, i am planning on making 5 #'s fresh and 5#'s to smoke. any recommendations on smoking in the bradley?
Quote from: DOUG3D on December 09, 2010, 04:10:02 AM
recipe looks good, i am planning on making 5 #'s fresh and 5#'s to smoke. any recommendations on smoking in the bradley?
Just make sure that you use 1 tsp of cure #1 per 5lb of meat if you smoke it. ;D
Thanks for the reply Sailor, I made the fresh tonight and really enjoyed it! I have another 5#'s stuffed into 32mm hog casings, resting in the fridge for smoking tomorrow. I am planning on placing in smoker for an hr at 130 to dry and then applying 2 hrs of apple at 130 also, at this point I was going to raise to 160 and cook til IT hits 152. Does this sound right?
Them sausage patties sound good. Do you par-freeze them before vacuum packing? I think I'll make some this weekend.
John
Quote from: DOUG3D on December 09, 2010, 07:38:42 PM
Thanks for the reply Sailor, I made the fresh tonight and really enjoyed it! I have another 5#'s stuffed into 32mm hog casings, resting in the fridge for smoking tomorrow. I am planning on placing in smoker for an hr at 130 to dry and then applying 2 hrs of apple at 130 also, at this point I was going to raise to 160 and cook til IT hits 152. Does this sound right?
Lots of different ways to smoke using different temp settings. Personally, I dry my stuff at 130 for 1.5 hrs then bump to 140 and roll smoke. I have a pot of water going at 160 and after the smoke I pull the sausage from the smoker I give them a bath in the 160 water until the IT comes to 155. Then lay them on racks to dry and bloom. This method saves lots of time. I can only get 1/2 of the batch in the pot at a time and while one batch is soaking I leave the other 1/2 in the smoker. Personally I think they come out more moist and juicy than doing the entire process in the smoker.
Many members dry at 130 and bump to 140-150 and roll smoke or to 160 and smoke and finish at 175 to get the IT up. I don't think there is a hard and fast rule as to how to do your sausage. Experiment and find the way that you like to do it.
Main thing is to try to keep the cabinet temp below 180 or you risk fat out.
Quote from: BigJohnT on December 10, 2010, 05:14:53 AM
Them sausage patties sound good. Do you par-freeze them before vacuum packing? I think I'll make some this weekend.
John
I make 1/4 to 1/3 pound patties. I stack 2 patties high with butcher paper on the bottom, middle and top. I tried wax paper and found that unless you unfreeze it is a hassle to get the wax paper off the meat before cooking. I use a George Forman grill and I can cook up a frozen patty in about 4 min. It is a fast way to get supper going. I just put the stacks in the bag and seal. It does not flatten them much at all. There is just the wife and me at home now so I put 4 patties to the bag. I cook up the 4 and what is left over is lunch for the next day.
Some happy friends that get to go home with your recipe Sailor. ;D
Some goes up to work for my guys along with some smoked salmon.
(http://i34.photobucket.com/albums/d148/olepop/100_1107.jpg)
(http://i34.photobucket.com/albums/d148/olepop/100_1106.jpg)
(http://i34.photobucket.com/albums/d148/olepop/100_1114.jpg)
Great pics. I would be smiling too!
Sailor, I just wanted to thank you for the info on the smoked method with the hot bath! it worked like a top, my wife actually thinks I know what i'm doing and she would never admit that. Great recipe fresh and smoked, it is now on my favorites list!
Did 12 pounds today. Made up patties and some 1 pound logs. Should keep Momma in sausage for a week or three. ;D
Jalapenos quartered and ready to go in the grinder.
(http://i36.photobucket.com/albums/e25/jcompton1/DSCI1238.jpg)
Pork shoulder cut into strips and ready for grinder.
(http://i36.photobucket.com/albums/e25/jcompton1/DSCI1239.jpg)
Jalapenos all ground and now for the meat.
(http://i36.photobucket.com/albums/e25/jcompton1/DSCI1240.jpg)
Meat all ground through the med plate. I like to do the jalapenos first so I get the juice.
(http://i36.photobucket.com/albums/e25/jcompton1/DSCI1241.jpg)
Mix all ready to be added.
(http://i36.photobucket.com/albums/e25/jcompton1/DSCI1242.jpg)
Cheese all weight out and ready for the mix.
(http://i36.photobucket.com/albums/e25/jcompton1/DSCI1243.jpg)
All mixed up and into patties and logs.
(http://i36.photobucket.com/albums/e25/jcompton1/DSCI1244.jpg)
Hey Sailor is that high temp cheese or regular cheese? Finished product looks awesome!
SIA
I use Hi Temp cheese. I got it from Allied Kinco. I do not find that cheese waxy at all.
Sailor,
That is some awesome sausage... I had to take one pack back out of the freezer after eating the leftover cooks helping.
1/4 lb balls ready to smash.
(http://i47.photobucket.com/albums/f163/johnplctech/Cooking/Jalapeno%20Sausage/P1010033.jpg)
smashed and in butcher paper
(http://i47.photobucket.com/albums/f163/johnplctech/Cooking/Jalapeno%20Sausage/P1010034.jpg)
the cooks helping.
(http://i47.photobucket.com/albums/f163/johnplctech/Cooking/Jalapeno%20Sausage/P1010035.jpg)
After eating that I had to pop the top on my favorite beer and kick my feet up while I savored the flavor of the sausage.
Dude this is now on my must have some in the freezer at all times list. I have 3 other high temp cheeses to try out, swiss, pepper jack, and lava jack all from Butcher and Packer.
Thanks for Sharing this.
John